Issuu on Google+

MELBOURNE

ISSUE 11

FREE


IC

U S B L E ND

A

DE

LA

TR

VOUR

DE L

IO

M ARK

F

Scan here to view www.bonsoy.com twitter.com/OriginalBonsoy facebook.com/OriginalBonsoy

NEW YEARS EVE

2012 AT THE

FULL THREE COURSE DINNER CAVA AND SANGRIA ON ARRIVAL SON DEL SUR PERFORMING LIVE FL AMENCO DANCING $85PP www.robertburnshotel.com.au info@roberthburnshotel.com.au


Gram magazine is a free monthly publication

Melbourne strips and venues in Melbourne’s CBD and inner city

dedicated to promoting this exciting and

suburbs, our readers can enjoy the magazine over a meal, a coffee,

diverse food culture that Melbourne has

a drink or a snack.

become renowned for.

And while the author of each featured blog has their own unique

Each issue of Gram features a compilation

style and flair, one thing that remains constant is that they all seek

of food and drink based blogs that have

to put a positive spin on Melbourne’s food and drink scene.

been taken from the blogosphere and

We thank all the bloggers that have been involved in this issue

published in magazine format for our

and look forward to growing our relationship with members of the

readers to enjoy. By utilising Microsoft® Tag

blogging community over coming months.

technology, readers can quickly and easily switch between print and web, thus providing a solid interaction between these two

This month

media platforms.

Did you know that eggplant is actually a fruit, not a vegetable?

Gram magazine provides you with a snapshot of articles, opinions

But regardless of what it is, eggplant tastes great roasted, baked,

and reviews that have been published online by local food

chargrilled, barbequed or fried. Inside this issue, check out blogs

bloggers, bringing the online world into the physical world.

on True South Brewery, De Clieu, Attica and a delicious shepherd’s

As the magazine is distributed to over 1000 outlets in prominent

pie recipe to name just a few. Danielle Gullaci, Editor

GRAM is Food Culture. Compiled.

HOW TAGS WORK GRAM’s chosen code system is the Microsoft® Tag platform. The Tag App is free of cost, simple to use and enables quick access to links. To get it, it takes a simple app download on a phone* with a camera and web access.

1.

Download Microsoft® Tag Reader A) From your mobiles App Store

2.

or B) From http://gettag.mobi

SCAN TAG Open the app, scan the Tag codes featured in GRAM within the camera’s viewfinder. The link will then be opened in the phone’s web browser.

*For a list of compatible phones visit http://tag.microsoft.com/resources/mobile-support.aspx

FOLLOW US!

Facebook: GRAM Magazine

Twitter: @grammagazine

From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and keep in touch with the odds and ends about eating and drinking in Melbourne. Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content. Editor: Danielle Gullaci Email: danielle.gullaci@primecreative.com.au Advertising sales: Olivia Petrolo Phone: 0431 145 883 Email: olivia.petrolo@primecreative.com.au

Art Director: Joel Parke Design: Michelle Weston, Blake Storey, Alice Ewen, Karen Sloane, Sarah Doyle Head office Prime Creative Media Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 Phone: 03 9690 8766 Fax: 03 9682 0044

Average Net Distribution October ‘10 - March ‘11 20,118 copies per month

WANT TO BE FEATURED IN GRAM? SEND A LINK OF YOUR FOOD OR DRINK BLOG TO danielle.gullaci@primecreative.com.au


SCAN TAG FOR MORE INFO ON The Brix CAFé and BISTROT (DETAILS ON PG. 3)


THE BRIX CAFÉ & BISTROT Rear 412 Brunswick Street, Fitzroy. Ph: 9417 6114 Words and photos by I-Hua Lim

ABOUT MS I-HUA A HR professional who enjoys living in Melbourne and spends a lot of her time trying

SCAN TAG TO COMMENT ON THIS ARTICLE

not to let life get the better of her. This blog is mostly about food…with a bit of travelling, concerts, books, movies and

(DETAILS ON PG. 3)

occasional writing thrown in.

WWW.MSIHUA.COM

It seems to be happening more and more often that all the new trendy places

(degustation) of 5 courses, priced at a very reasonable $80.

are located towards the north of Melbourne and that chefs are getting edgier and dare I say it, cooler, with the vast arrays of ink across their bodies.

DINNER Beautiful warm fluffy sourdough and rye bread was to start us off. Agnes and

Tucked away on a side road off busy Brunswick Street in Fitzroy, sits the white

I decided to try a tiny piece of bread each (we are on Paleo diets) and didn’t

washed walls of The Brix Café & Bistrot.

regret it one bit.

Inside, the words bright, classy and funky come into mind all at once.

We had a bottle of the 2011 Cos Clare Riesling ($52.00) to start us off for the evening. After asking the obligatory questions regarding dietary requirements,

Stepping through the front steps, on your right, a pig greets you. It is possibly

the dinner began without a hitch.

the most eye catching decor item in the little café, the Moooi Pig table, which everyone has photographed except me. I wanted to just steal it. Luckily for them, it is a little too large for my handbag. Straight ahead, an amazing still life photograph styled by Keir Vaughn and Emma O’Mara in a garage and photographed by Gerard O’Connor. Who are these amazing stylists you ask? They are the proud owners of this little establishment.

TUCKED AWAY ON A SIDE ROAD OFF BUSY BRUNSWICK STREET IN FITZROY, SITS THE WHITE WASHED WALLS OF THE BRIX CAFÉ & BISTROT. INSIDE, THE WORDS BRIGHT, CLASSY AND FUNKY COME INTO MIND ALL AT ONCE.

Headlining the kitchen, where all things spectacular happen, be it hot, cold or simply with tweezers is Joel Alderson with a work history in the Royal Mail

On offer that night was an optional starter course of fresh oysters ($15 per

Hotel and Attica firmly inked (hehehe) into his resume.

head), which we decided to skip.

The Boy and I had been there the previous Sunday for a late brunch and

So we begin with what Dubecki describes as a Sea Salad: smoked tuna jelly,

were quite impressed with what we had, and as such we were really looking

snapper skin, avruga caviar, enoki mushrooms, pickled mushrooms and ginger,

forward to our dinner the following Wednesday.

puffed wheat, seaweeds and ash.

Thus, we found ourselves there on a sunny Wednesday evening together with

I can’t help but agree with her. As the dish was described to us, we couldn’t

Agnes and Alastair after being told they wouldn’t be able to get us in for a

help but think that nothing with that many things on it should work. But it did.

seating for dinner for 2 weekends. We were on a mission and nothing was going to get in our way. We were there to sample their tasting menu

And this seemed to be the way with all the dishes we tried that night. They

5


shouldn’t work. There is a thin line between crazy and genius and I think Brix tends to walk on the line. For their second course, my dining companions had the Beef, Oysters, Marrow, Spring Onion, Oyster Mushroom, Sage, Samphire, which they declared as superb.

THE DISHES WE HAD THAT NIGHT SPEAK VOLUMES OF THE QUALITY OF FOOD FROM THEIR KITCHEN STAFF. AS LONG AS THEY STAY, I’LL BE BACK FOR MORE OUTRAGEOUS COMBINATIONS FOR DINNER.

They couldn’t decide which of the three beef elements were the best. Tough choices, as they had the beautifully cured beef, ox tail and bone marrow. Whilst they dined and debated on the best part of their dish, I dined on my

Sous vide the venison and it will have no chance but to taste succulent and

Snapper, Oysters, Oyster Mushrooms, Sage, Samphire, Spring Onion, Lemon

tender. Aesthetically pleasing to the eye, the dish came adorned with various

Zest.

vegetables, peas in a pod and clove powder (made with the help of maltodextrin).

The stand out for me on the dish was definitely the two types of oysters,

From where I stood (or sat on that night), the winning dish was the extremely

cooked and raw. The snapper was cooked to perfection as well. The next

tasty Slow Cooked Lamb, Sweetbread, Peas, Baby Cos Lettuce, Roast Onion.

dish was the Boy’s favourite: Venison, Garlic Flower, Carrots, Celery, Raw and Pickled Baby Radish, Pomegranate, Nasturtium, Clove Powder.

The lamb brisket, with meat so soft and fat melting so invitingly, nearly had me turning my back on pork belly forever. It was a sinfully good dish marred only

THEY COULDN’T DECIDE WHICH OF THE THREE BEEF ELEMENTS WERE THE BEST. TOUGH CHOICES, AS THEY HAD THE BEAUTIFULLY CURED BEEF, OX TAIL AND BONE MARROW.

6

by the presence of peas (no offence, but this one’s personal. I dislike peas). However, with lamb this good, forgiveness and the ability to look beyond is required. The Boy on the other hand, finished all his peas. Agnes was convinced that the powder decorating the plate this time had elements of hoi sin sauce in it and I was convinced that it was aniseed. Turns out


it was a combination of anise, almond meal, kalamata olives and brown sugar.

fraiche served with sourdough. It was very creamy and rich and made me want to curl right up in the corner after finishing the omelette (I skipped the bread).

DESSERT By this stage, I was hankering for dessert. We decided to share the optional

As we weren’t quite ready to leave the establishment, we ordered a Seasonal

cheese course ($15.00) – a pretty gooey mish-mash of washed rind cheese

Tart ($14.00) – chocolate tart and mandarin cream, another very rich dish for

and onion marmalade.

the day which I happily tucked into (quietly ignoring that it was a tart).

For our dessert course, we were served a concoction of banana, chocolate and

To cap a wonderful brunch, we washed it all down with a strong brew of French

rosemary. There seemed to be a running theme with the food that evening.

Breakfast Tea by Mariage Frères. For an establishment that looks unpretentious,

Raw vegetables, roots, edible flowers, ash and assorted powders were a

it has a stellar cast of staff, chefs, and a menu that proclaims loud and clear that

feature in nearly all the dishes.

it is modern, exciting and definitely here to stay!

The dishes we had that night speak volumes of the quality of food from

*Disclaimer: All food ratings & reviews are purely based on my own experiences

their kitchen staff. As long as they stay, I’ll be back for more outrageous

and how I feel about the service, food and quality at the time of visit.

combinations for dinner. Food/Cuisine: Contemporary (Modern French) **Five Course Set Menu ($80.00 pp) from Tuesday to Saturday nights and

Dining Style: Bistro

Sunday lunch. Menu changes weekly.

Overall Food Rating (Based on the Dining style): 8/10 Restaurant ambiance: 8/10

BRUNCH

Service/Attitude: 7.5/10

As mentioned, the Boy and I visited The Brix on a Sunday for a rather late

Value for money: 7.25/10

brunch. From their Synesso coffee machine, we ordered two strong café lattes ($4.00 each). The Boy had a delicious Pork Cassoulet of baked egg, persillade

Opening Hours:

served with rye bread ($19.00).

Tuesday to Thursday: 6pm – late Friday: 12pm – 3pm, 6pm – late

As I was on my Paleo diet, the only thing that stood out for me was the Fine

Saturday: 8am – 3pm, 6pm – late

Herb Omelette ($20.00) which had duck confit, peas, cavolo nero and creme

Sunday: 8am – long lunch (3pm)

7


SCAN TAG FOR MORE INFO ON true south brewery (DETAILS ON PG. 3)


True South Brewery 298 Beach Road, Black Rock. Ph: 1300 878 360 Words and photos by Agnes Hon

ABOUT AGNES HON I LIKE TO EAT. SCAN TAG TO COMMENT ON THIS ARTICLE

I LIKE TO COOK. I LIKE TO BAKE. I LIKE TO BLOG.

(DETAILS ON PG. 3)

I LIKE THE WORD SPORK.

WWW.OFFTHESPORK.COM

beer bottles all over the garage.

They’ve kept an industrial looking edge, with bare white walls, exposed ceiling pipes, and metal lamp shades, but it’s also bright and airy.

As is to be expected, they’ve both become much more interested in

We also had the Longestines Crocantes – crispy fried school prawns

beer due to their hobby. So when Alastair and I spent a weekend on the

with green chilli and spring onion ($11) because we’re big fans of school

Mornington Peninsula, I made sure I included a couple of brewery visits.

prawns. I loved the crunch of the whole prawns interspersed with bites

And on the way home, we stopped for lunch at True South Brewery in

of spicy chilli and a touch of sourness from the lemon juice squeezed

Black Rock.

on top.

The True South building used to be an auto garage – but now it’s been

Next we shared a large item, which was the Cordero Patagonica – a dark

converted to a bar, restaurant, function room and a brewery. It is pretty

ale braised lamb shoulder with carrot, coriander and croquettes ($35).

slick inside. They’ve kept an industrial looking edge, with bare white

This dish had other tables peering over and asking the wait staff what

walls, exposed ceiling pipes, and metal lamp shades, but it’s also bright

we had ordered. It was delicious: the large tender pieces of lamb were

and airy. Being a brewery, they have their own range of beers, and also

cooked in a savoury rich sauce and came out sitting on top of fresh

serve Argentinean inspired food.

broad beans. The carrot puree gave it a bit of sweetness and stopped

We must have over a hundred bottles of beer sitting at home. No, we’re not total boozers in this house – it’s due to Alastair and Bro’s homebrew hobby that’s been going strong for over a year. I indulge them in their hobby, even though the big fermenting thingy (technical term) took up residence in the laundry over winter and there are boxes and boxes of

the meat from being overwhelmingly savoury, and the croquettes and After we had a look at the menu, it was recommended that we order

nuts added a bit of crunch.

several dishes to share. After we made our choices, we were brought out some bread and olive oil. I also ordered myself a $15 beer wheel, which

And for pretend healthiness, we also shared a fresh mozzarella and

came with five of their beers for sampling. They were pretty generous

tomato salad ($11) scattered with onions and a drizzle of balsamic

with their pours, so this was definitely a good way to try several of

vinegar. What is it about fresh, creamy mozzarella and sweet tomatoes

their brews.

that makes such a great combination?

Foodwise, we started with two choices from the small plates part of

We found that service was young, casual and friendly – just right for

the  menu. First up we had the Albondigas Picantes – five pork and

the space, and it all added up to a very enjoyable meal. True South also

veal meatballs in a spicy tomato sauce, served with bread ($14). I

hold brewery tours on Saturdays for $20 (bookings necessary) which,

really enjoyed the flavour and spiciness of the sauce, but the meatballs

despite my lack of beer knowledge, even I think could be a fun way to

themselves were a touch dense.

spend an afternoon.

9


SCAN TAG FOR MORE INFO ON Flemington Kebab House (DETAILS ON PG. 3)


FLEMINGTON KEBAB HOUSE 301 Racecourse Road, Flemington. Ph: 9376 2767 Words and photos by Kenny Weir

ABOUT KENNY WEIR Consider The Sauce’s Kenny Weir believes the best food in Melbourne – maybe anywhere – is made by the friendliest people for the keenest prices in the city’s western suburbs. He abhors food that is “plated” – he likes his food on a plate, or in a bowl; cutlery optional. days run mostly to vintage jazz, blues, country and pop – and Petula Clark. He supports the Socceroos, All Blacks, Wallabies, Storm,

SCAN TAG TO COMMENT ON THIS ARTICLE

Victory, Heart, Phoenix and Rebels – but none so seriously as wondering from where the next feed will come. His co-blogger, Bennie Weir,

(DETAILS ON PG. 3)

He is a veteran writer, editor, researcher and disc jockey – and, for the past decade, a father. A lifelong music nutjob, his interests these

unsurprisingly has developed abnormally refined tastebuds for a 10-year-old when it comes to multicultural food. Bennie helps heaps with research, proof-reading duties and – more importantly – spotting likely venues for getting on the fang.

WWW.CONSIDERTHESAUCE.NET

This Flemington institution didn’t get a write-up in the whiz-bang new book on Melbourne kebab shops, but it certainly would’ve been a worthy inclusion. It’s never been at the top-tier of our choices for such food, as there are options closer to home.

THE MEAT IS TENDER, PERHAPS NOT CRUSTY AND CRUNCHY ENOUGH, BUT LIGHT ON THE FATTINESS. THE CHILLI DIP IS OF A PLEASANT SPICINESS, FINE AND FRESH AND TANGY, AND GOES FANTASTIC DAB BY DAB WITH THE MEAT.

As well, the last time Bennie and I stuck our noses in the door the prices

My spread of lamb from the spit, two salads, two dips, rice and bread

had crept up, and the previous dad-only visit had left me feeling a little

clocks in at $15.50. There’s only one size, which is a bit of a blow – my

shortchanged in terms of quantity.

plate could feed dad AND son.

So it is with much interest and a little wariness that I enter for a

The meat is tender, perhaps not crusty and crunchy enough, but light

midweek dinner.

on the fattiness.

The place has had some simple renovations done. It’s homely. Tiles,

The chilli dip is of a pleasant spiciness, fine and fresh and tangy, and

photos of Turkey – the pics tug at my heart. From what I’ve gathered

goes fantastic dab by dab with the meat.

over the years, Turkey is right at the top of the list of countries worth visiting for foodie reasons as well as friendly people and drop-dead

The babaghanous lacks the smokiness that tends to come with coarser

gorgeous scenery.

versions, but its smoothness is full of lemony, garlicky tang.

As my dinner ritual unfolds, I relax in the knowledge that the previous

The rice is good, the salad of lettuce, cabbage, carrot and so on is nice

disappointment can be written off as little more than a blip.

and crisp.

This kebab joint is at the top of its game and my meal is excellent.

The other salad – of red capsicum, leaves, olives and even a couple of cubes of fetta cheese – seems a little excess to requirements.

A kebab wrap will cost you $9.50 here. I envy Flemington residents having this place ready as a groovy go-to Meal platters range from non-meat for $13 up to mixed grill for $21.

option to the many Asian eateries surrounding it.

11


SCAN TAG FOR MORE INFO ON de clieu (DETAILS ON PG. 3)


DE CLIEU 187 Gertrude St, Fitzroy. Ph: 9416 4661 Words and photos by I’m so hungree

ABOUT I’M SO HUNGREE I am a Melbournite with a penchant for sweets, eating my way around Melbourne (and SCAN TAG TO COMMENT ON THIS ARTICLE

the world!). I love good food and photography. I also suffer from ‘Oooh Shiny Thing!’ syndrome. My blog is my pretty eating diary and focuses on eating out experiences. I

(DETAILS ON PG. 3)

hope you all enjoy reading as much as I enjoy sharing!

WWW.IMSOHUNGREE.BLOGSPOT.COM

As I was born on the 24th of May, this makes me a Gemini. This apparently

At 9:30am though, we managed to get a table inside the slightly dark

means I am, on the good side, energetic, adaptable and chatty. But on the

and moody café. In contrast to a lot of cafés that have been opening

bad side, indecisive and impulsive.

lately, De Clieu is a little more grown up, a little more sombre (not to be translated into boring).

But sometimes impulsiveness can be a good thing, I suppose. Lately I find myself furiously typing dates into my calendar for dinners and brunches

I commented that the green walls felt very army camouflage in colour, and

with friends…and more friends…and more friends. I don’t have a big circle of

with the light fittings and illustrated botanical hanging, it all felt quite retro.

friends, but I tend to be more of the ‘one on one’ type of socialiser, and find bigger groups to be a little daunting at times. Hence lots of dinner dates,

I love what De Clieu has done with its windows, making them multi

hence it gets difficult to squeeze in last minute eating affairs.

purpose and not just letting in light, but also creating extra seating space. They are perfect for summery days and getting lost in an amazing book.

One day however, I just put it out on twitter. I wanted to eat at De Clieu – really soon. I don’t know why, it had just been sitting in my brain teasing me.

The menu is surprisingly elegant, with some curious combinations for breakfast that I had never come across before!

Fortunately for me, Bryan answered my call and a few days later, we were perving on the cute baristas. Such wandering eyes…

When Bryan’s dish came out, I was positively smitten. The Brunch De Clieu is possibly the prettiest and most elegant brunch dish I have ever

I’ve stayed away from De Clieu for a while, as when I do drive by on the

seen. It made me think of what a fine dining restaurant may serve up for

weekends, there are always people pouring out the door, mingling, sipping

breakfast, plated to perfection, with little edible flowers as well.

their coffees, playing on their iPhones, while their doggies sniff at each other. I don’t like waiting.

The Brunch De Clieu was composed of free range bacon, a sunny side

Recommended by The Age Good Food Guide. Just a 30 minute drive out of the city and you can be relaxing with a glass of our award winning Pinot Noir or indulging in produce picked from our gardens that morning. Experience Joseph’s dining during the day, with stunning views over Australia’s largest Parterre garden. Monday - Friday lunch, 2 courses $39.50, 3 course $49.50, Saturday & Sunday lunch, 2 courses $50.00, 3 course $60.00, includes a glass of wine. Scan tag to find out more.

K Road Werribee Vic 3030 Australia Tel: +61 3 9731 4000 Email: Josephs@mansionhotel.com.au www.mansionhotel.com.au

13


fried egg, cauliflower puree, wild mushrooms, veal jus and sourdough with

pictures and ogle. We settled on two little goodies, a lime syrup and

a trickle of truffle oil. Although it sounds sumptuous and rich, the portion

blueberry friand, and after explaining to Bryan that canele’s are a French

made it look much more reasonable. I had a nibble of the cauliflower puree,

speciality of Bordeaux, obviously, we got a canele.

which was divine. The canele was interesting, although it is described as a French pastry, it I saw black pudding on the menu and jumped for the Boudin Noir. Andrew’s

is possibly one of the most dense cakes I have ever come across. Bryan

choice, black pudding, had grilled asparagus, a confit egg yolk and toasted

and I had to team up to break the canele apart with our wee dessert forks.

ciabatta. I expected the black pudding to be sliced on the side, like I’ve had

Although it was dense, this didn’t convert to heavy, and it was surprisingly

it at other cafés before, so that I could discreetly skip over some of the

sweet. Could really taste the rum and vanilla in it. Mmmm! My parents had

bread, but at De Clieu, it came out evenly spread over the ciabatta already.

travelled through the Bordeaux region two years ago and mum would

Whoopsies. Oh well!

moan  at how often they received these desserts, whilst nice, too much gets a bit heavy!

I found the black pudding to be a lot less metallic than some I’ve had, and I love its sweeter and milder flavour. It also had a surprising heat to it, giving

We were both big fans of the friand though, it was light, short and crumbly.

that nice warmth at the back of the throat.

The lime syrup was definitely played up, coming through nice and tarty. It was kind of refreshing as a cake.

The confit egg yolk was an interesting touch and it had the consistency of peanut butter as you spread it over the bread. Thick and delicious. Oh yeah!

De Clieu brings something different to the café scene. It’s not your typical big breakfasts, but something a little more dressy, imaginative and still full

Since both our breakfasts were fairly reasonably sized, and we had been

of flavour. This translates to the little café being packed out on weekend

ogling the glass box suspended in the distance, a floating treasure in some

mornings, which we certainly found as we were leaving, with families and

videogame, we decided to get some sweets.

couples starting to hang around, waiting for seats.

Like children peeking into the closet to see what goodies we would be

So just remember guys, get up early to score yourself a guaranteed seat.

getting for Christmas, we crept up to the dessert display to steal some

Change your lazy weekend sleeps and be impulsive.

14


Recipe: Shepherd’s Pie Recipe and photos by Kimberly Peterson

About Kimberly Peterson Kimberly Peterson is a Malaysian born living in Melbourne, Australia. She first started her blog “Kimba’s Kitchen” in April 2010 with the initial intention of compiling a collection of favorite recipes passed down from family in Malaysia and new recipes discovered along the way. Not long after, her passion grew into experimenting with recipes out of her comfort zone

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

and taking a serious interest in food photography. The rest, as they say, is history - chronicled at:

www.kimbaskitchen.com

I am currently approaching week 37 of my pregnancy so I thought I

6. Get over the fact that my belly is huge, my back gets sore easily

should really get onto the cooking and freezing meals stage of my

and my feet get swollen from standing up too long and just cook

preparation for the baby before he decides to pop out!

the meals – getting there!

This whole ‘Cooking and Freezing Frenzy’ I call it involved quite a bit of

To kick start this series of ‘Maternity Friendly Frozen Meals’, I’d like to

preparation. Leading up to today (I cooked four dishes today and froze

share this recipe for Shepherd’s Pie – it is one of the easiest casseroles

them all, but will post recipes one at a time) I had to:

you can ever make and so yummy! I surfed the net for several ideas

1. Convince hubby to let me buy a chest freezer – DONE

on how a Shepherd’s Pie is meant to be cooked and combined those

2. Write a list of dishes I’d like to cook and freeze – DONE

ideas to come up with this recipe. I have to admit I am not always

3. D  o a massive shop for groceries at CostCo and buy meat in

100% accurate with my measurements for ingredients but I try my

bulk – DONE

4. Stock up my new chest freezer – DONE

5. Stock up my pantry – DONE

16

best. I usually tend to taste as I cook so I easily lose track of how much ingredients I actually use.


Ingredients:

Method:

1 tbsp oil

Preheat oven to 180°C.

150g minced beef 150g minced pork

To make mashed potato topping, place peeled potatoes in a large pot and

100g lamb, chopped into small dices

cover with water. Place lid on pot and bring to boil. Reduce heat to medium

1 cup frozen peas

and let it simmer gently until potatoes are very tender and soft.

1 cup carrots, chopped into small dices 1 red onion, thinly sliced

Drain potatoes and mash with butter and milk, adding salt to taste. Add ¼

1 tsp garlic paste

cup of the grated cheese into the potato mixture. Set aside.

1 tsp parsley paste ½ cup liquid chicken stock

Meanwhile, heat a large saucepan, add oil and gently fry sliced red onions

4 tbsp tomato sauce

until fragrant. Add minced garlic, minced parsley and fry for another 1 minute.

2 tbsp caster sugar

Add the minced beef, pork and lamb and stir fry until meat is no longer pink.

4 tbsp Worchestershire sauce

Add peas and carrots and stir fry for another few minutes. Add chicken stock,

1 tbsp plain flour

tomato sauce, caster sugar and Worchestershire sauce. Season well with

Salt and pepper to taste

salt and pepper. Add plain flour and gently allow to simmer until the sauce

1kg potatoes, peeled

thickens.

25g butter ¼ cup milk

Prepare a large casserole dish by spraying the surface with oil. Scoop out the

1 cup grated cheese

meat mixture from the saucepan onto the casserole dish until half full. Top with mashed potato mixture, making sure the sides are well sealed. Top with the remaining grated cheese. Place casserole dish on a baking tray just in case the sauce boils over the dish (so it won’t make a mess in your oven). Cook for approx. 25 to 30 minutes, or until the topping is nice and golden brown. Serve immediately or divide into portions and freeze for later (like me!).

ss The art of Porchetta Cla m 11 March: 10:30am - 1:30p m, 0p 8:3 m 0p 5:3 : rch 5 Ma n Street, North Melbourne Casa & Bottega 64 Sutto

LITTLE ITALY IN NORTH MELBOURNE

to make the perfect roast 7DAYS BREAKFAST & LUNCH The art of porchetta (or how ts, preparation and cu y, tor his ing lud inc , le) pork, Italian Sty ditional roast pork lunch cooking, culminating in a tra 64 SUTTON STREET or dinner. NORTH MELBOURNE 9322 4750 r casabottega.com.au ch, $55.00 class and dinneCasa & bottega logo 3 colour Cost: $45.00 class and lun au m. SCAN TAG TO facebook.com/casabottega Website: casabottega.co FIND OUT MORE Bookings: 03 9322 4750

17


SCAN TAG FOR MORE INFO ON ATTICA (DETAILS ON PG. 3)


Attica 74 Glen Eira Road, Ripponlea. Ph: 9530 0111 Words and photos by Bryan

ABOUT BRYAN I’m an inquisitive foodie with an Asian palate. I love how food brings people together. SCAN TAG TO COMMENT ON THIS ARTICLE

There is a story behind every meal and I’m constantly trying to find it. Please join my Melbourne-based food journey and let’s get fat together.

www.fatbooo.blogspot.com

(DETAILS ON PG. 3)

Prior to eating here and writing up this post, I’ve decided not to do any

night, a few of the staff actually on occasion volunteered to help us recap

background homework about the place, its chef and what we should expect.

what’s in our dishes. That’s truly good service, catering to all customers,

Nowadays, I feel that I should consider going back to basics. If you look back

pedantic food bloggers included.

at why I started this blog, you’ll see it’s quite a personal journey of tastes, I did not really plan to sound ‘pro’ or ‘in-the-know’, though I did secretly want

The restaurant’s interior is pretty much free from decoration, it almost

to be widely read. Writing intuitively with feeling is probably the best facet

felt like the inside of a minimalist theatre. Black walls, black ceiling, black

of my blogging style. Now that I look back at some of my posts, I cringe a

curtains, black chairs. And then the tables... smartly tucked-in with pressed

little. Back then, I was trying to sound like I know about the food industry.

whites, and brilliantly spot-lit from above. Perfect for pictures, and so different to the dimly lit atmospheres of most fine dining destinations.

All I know about Attica is that cousin trouble really wanted to eat here

The focus here lies with what’s put in front of you on the table. And from

when they visited Melbourne. And the chef behind the food is Ben Shewry

the way the dishes were presented, it actually made me feel like we were

from New Zealand. And the restaurant is three hatted. Carolyn, fakegf and I

eating edible artworks off a gallery canvas.

chose to eat here to celebrate our collective birthdays. Last year, we did so at Cutler and Co. (my first degustation ever). This might well become our

We started off nicely with a piece of really good bread and unusual butters

expensive yearly tradition.

to accompany it.

It was a Friday night. The girls came in together, while I drove through pouring rain in peak hour traffic down Princes Hwy and Hotham St into Ripponlea to suddenly find a park right in front of the restaurant’s front door, where I quietly wound down the car windows and furtively snapped some pictures. There���s a modicum of initial unease whenever I approach an eating place that I want to blog about. Beneath my usual merry exterior, I inwardly worry about being told off, or sensing discomfort or displeasure from waiting staff.

The focus here lies with what’s put in front of you on the table. and from the way the dishes were presented it actually made me feel like we were eating edible artworks off gallery canvas.

I faced that a few weeks earlier at an upmarket joint in Singapore,

where I read through the chef’s body language that he was clearly not

With the amuse bouche of Crystal Bay Prawn appetiser (pictured far left),

particularly fond of bloggers but was forced to be civil towards me.

I instantly fell in love with the lily-pad like leaves. I confess I did do some homework here identifying the leaf. Initially tried googling ‘nurstachen’...

All that said, it turned out I had nothing to fear in Attica. The staff were

‘erstashen’... and kept coming up with diagrams of human ear canals

wonderful about it – professional, genuine, and helpful, to the point where

(eustachian tubes). In the end, I posted a pic on Twitter, and got my reply

they’d even patiently repeat the names of the dishes for us to note. Often

within a minute: they’re nasturtium leaves.

at these degustation places, there’s no menu and the march of food arrives with the waiter giving a long and sensual prattle of its ingredients

This dish was a beautiful start and primer for the palate. It contained white

and how it was cooked. This leaves me scrambling to remember what the

radish chips, raw mustard seed and Jerusalem artichoke juice. All the elements

dish was so that I can write it up later with the respect it deserves. But that

tasted light and gentle. Crunchy milky prawn flesh, a hint of lime, and a clear

19


I instantly fell in love with the lily-pad like leaves... In the end, I posted a pic on Twitter, and got my reply within a minute: they’re nasturtium leaves.

So we started in a pond, with nasturtium leaves for lily pads. Then we visited a snow mountain. And now it seems almost as if a sea has been created on our plates. So what does chapter three have in store for us? Marron, Leek, Native Pepper: Western Australian freshwater marron, poached, steamed baby leek, cold pressed mustard oil, native pepper, freshly foraged wild cabbage leaves and cabbage flower buds, mussel

artichoke juice that manages to taste earthy yet cleanly botanical at the

and prosciutto stock (pictured top left).

same time. I really like the idea of chefs foraging for food items that will be unique to Snow Crab (inspired by Mt Taranaki in New Zealand): My eyes widened

each evening’s meal. It gives that personal touch, knowing what’s on your

a fair bit when the waiter described this dish’s Queensland spanner crab,

plate was still in its natural habitat that very morning. And gathering food

lightly steamed, with freeze dried coconut, barberry, salmon roe, verjuice,

that’s in season and found locally feels so sincere.

puffed rice, witlof, and sifted horseradish powder. Carolyn loved the marron. Fakegf loved the stock. And I loved everything All the components, when spoken, seemed to not make sense. Yet the

in front of me. I mean... mussel and prosciutto stock... wow! Eating this

loose crumble of ‘snowflakes’ also teasingly beckons you to try and see for

gave me a sense of myth and fable, a freshness with nature, and a respect

yourself. And by golly, the culinary madness worked, it was wonderful! We

towards what’s growing around us. How often does eating food take you

were collectively dumbfounded at why we loved this dish. Bursts of salty,

to such a place?

tangy, fresh, crunchy, sweet, fluffy, wasabi, fruit, sea and earth... all of that scattered inside an unassuming mound of white. It brought us back to our

A simple dish of potato cooked in the earth it was grown: Virginia Rose

Singaporean selves, where one of us said in Singlish “it’s the dunno wat...

potato from McLaren Vale, cooked for five hours, smoked woodside goat’s

but nice! How come?”.

curd, coconut husk ash, coffee grains and a crispy salt bush.

20


Ben Shewry takes us inland next, in fact we are taken underground, with a dish cooked the Hāngi way. Hāngi is a traditional New Zealand Māori way of cooking food beneath the earth. Baskets of food are placed over hot stones in a pit and then covered in earth for several hours. Now that I look at it, that doesn’t sound like a simple dish. General consensus around the table was: it’s really, really rich. The potato had an earthy steamed flavour with a dense yet buttery-soft texture. I struggled a

Our first dessert, named after a glacier in New Zealand, evoked a sense of beauty, perspective and sentimentality in me. From its title to the execution of its flavours, I could almost taste what the chef was trying to say.

little with the gamy scent of goat’s curd, but really enjoyed tasting hints of the outback with each nibble of salt bush crisp. The Franz Josef: Caramelised mangoes, eggless coconut meringue, Meat from the Pearl Oyster: Sauteed pearl oyster from Broome, brick of

avocado mint lemon purée, fromage ice cream, young coconut ash, freeze

salted pigtail, shaved radish, dehydrated onion, pickled watermelon rind,

dried coconut, kiwi fruit ice.

broccolini and shiitake mushroom glaze. From here on, I stopped noticing landscape and geographical hints in the rest of our savoury courses, although this one was titled quite poetically. Our meal gains momentum, and with that, it loses a touch of its travel magic. However, the girls enjoyed this offering. The pearl meat reminded me of slices of soft abalone, while the shiitake glaze held gentle hints of Cantonese cooking. And nibbling into pickled watermelon rind elicited a sense of outlandishness.

While it may have looked quite unassuming when it arrived, the beef tongue quickly won our hearts with its tender and beautifully smoked flavour. Artichoke, Salt Baked Celeriac, Pyengana: Globe artichoke, salt baked celeriac, almond and garlic brown butter chips, slow cooked egg, with the cream of a clothbound cheddar from Pyengana in North Tasmania (pictured page 18, bottom right).

Our first dessert, named after a glacier in New Zealand, evoked a sense of beauty, perspective and sentimentality in me. From its title to the execution of its flavours, I could almost taste what the chef was trying to say. I won’t describe what we tasted, but let’s just say my mind was almost fooled into thinking it was eating candied rocks, fruit snow, and wind. Truly unforgettable. Native Fruits of Australia: Poached quandong, lemon aspen, candied roselle, Munthari berries, native currants, desert lime, sprinkled with a crumble of buttered macadamia and apple blossom leaves (pictured left). For the past seven courses, we have been taken on a taste pilgrimage across New Zealand. But our journey ends in the heart of Australia. Our last dish was a coral atoll of native Australian fruits that we have never seen or tasted before. And at its nucleus, an exquisite candied wattleseed custard, eucalypt sheepsmilk yoghurt, and native currant granita. I thought it was an interesting tasting plate of things that we, as residents in Australia by choice, really ought to be familiar with. And I feel humbled that aside for wattleseeds and eucalypts, there is so much more about Australian fruit that I don’t recognise.

We weren’t as fond of this course. Watching the cheese sauce being poured into our plates, we could already smell how rich it was going to be.

Even though I have done absolutely zero research on this restaurant or its

I think quite a number of people with Asian palates seem to struggle with

chef, by the end of this meal, I could sense Ben Shewry’s mindful approach

creamy dishes and sauces. I also notice we usually love it when there’s

towards food. I don’t think he cooks to impress. Instead, I think he puts

some tang in our dishes. Either way, this dish was too rich for our liking,

together dishes that are inspired by nature, landscapes and what’s around

but we enjoyed the nibblets of fried garlic and almonds on top.

us, such that there’s an almost palpable soul found within each dish. It’s cuisine that isn’t hollow. It’s cuisine with meaning and emotion – a style of

Beef Tongue, Vanilla, Parsnip, Lettuce Stems: Purebred Black Angus beef

food that resonates nicely with me. During this meal, it felt like we were

tongue, poached then hot smoked, parsnip purée, pickled cos lettuce

taken to places that are beyond the physicality of taste buds and gut space.

stems, dehydrated Wagyu strips, topped with dill, chervil, parsley and freeze dried blackberries (pictured page 18).

Out of the blue, our waiter curiously handed us a card with a depiction of the New Zealand Pukeko, painted by Ben’s father. It’s a connection to Ben’s

While it may have looked quite unassuming when it arrived, the beef

memory of his home in New Zealand, where the Pukeko, a ‘confident, inquisitive

tongue quickly won our hearts with its tender and beautifully smoked

and vociferous bird’, can be seen plowing the swamplands. A few minutes

flavour. Even the tuft of fresh herbs and fruit on top somehow worked so

later, a nest of edible Pukeko eggs was placed on our table. So as diners, we

well with the meat. Carolyn thought this was one of this year’s best ‘wow!’

walk out with a taste of where it all began, in the form of a Pukeko’s egg, from

main dishes. It’s the smokiness and then the herbs – together, just perfect.

Ben Shewry’s home.

21


SCAN TAG FOR MORE INFO ON TRUMAN (DETAILS ON PG. 3)


Truman 381 Montague Street, Albert Park. Ph: 9077 1372 Words and photos by Almost Always Ravenous

ABOUT ALMOST ALWAYS RAVENOUS A twenty something year old Melbourne-born food lover, with the perpetual struggle

SCAN TAG TO COMMENT ON THIS ARTICLE

of juggling his life between a demanding day job, an insatiable appetite to eat and satisfy a fastidious palate, and still find time to write a culinary journal and lead a

(DETAILS ON PG. 3)

somewhat normal life. More often than not, the ravenous stomach prevails!

www.almostalwaysravenous.wordpress.com

Another morning trekking across town to Albert Park, yet again to

Connie’s Eggs: Poached eggs in Napoli sauce with chorizo and spinach

satisfy my food needs. The excuse being that I felt obligated to come

on a toasted baguette.

by the all autocratic I-Hua [correction: Crabby Queen] who organised this breakfast. Apologies for those who don’t follow the humour, but for

Smoked Salmon and Asparagus: With one poached egg and salsa verde.

those who do please join in on the evil laughter!

Bryan found this dish enjoyable with “decent smoked salmon, bursts of wild rocket and a good pesto-like salsa verde”, although a little richer

It is always a refreshing pleasure to dine out with other bloggers: topic of

than his original intentions for something light.

conversation is generally about food rather than work, they are generally more tolerant of each other’s camera-whoring, and certainly wouldn’t mind ordering more than one should. The third reason certainly goes against all intentions on healthy eating, but what can I say – we love food, a bit too much. The exterior, with its muted black and white, takes a half-endeavour to be noticed, but shies into the surroundings of the suburban streetscape. The space inside is littered with sparks of retro charm – analogue camera hanging on the wall, book shelf lined with reference books, not to mention the quirky but obviously intended mismatch of crockery and cutlery.

Although heaviness and sweetness was in some excess across the plate, the brioche was no doubt fluffy, indulgently buttery, with knobs of spiced mandarin mascarpone to give some citrusy relief.

There is certainly no shortage of people having their coffee fixes here. Or

Brioche French Toast to share: Trust me to go against all conscious

any shortage of Twitter and SLRs.

intentions for healthy eating, and submit to subliminal butter cravings. Luckily the rest of the table happily approved of this. Although heaviness

Coffees using Di Bella beans to start: latte, flat white, chai latte. Being

and sweetness was in some excess across the plate, the brioche was

nearly two months ago, I would be lying if I could remember exactly how

no doubt fluffy, indulgently buttery, with knobs of spiced mandarin

they tasted, especially given my lack of coffee differentiation. So here is

mascarpone to give some citrusy relief. The crunch of pistachios is

a carbon copy of Bryan’s appraisal: “Were okay… [tasting] balanced and

always a welcome part of any buttery delight though.

safe, with fleeting hints of dark chocolate and copper,” *salutes Bryan*. As if that was not calorific enough, we decided to have a second round The Truman: I ordered one of the favourites on the menu, which presents

of coffees with coffee-alternatives – LSD and Soy Caro. What? LSD? Do

with scrambled eggs, homemade hash served with avocado and relish.

you mean the psychedelic drug LSD? Actually no, it was a Latte Soy

The hash is creamy, soft and dotted with chunkier bits of potato and

Dandelion – a chai without the spice apparently, with hints of dandelion.

leek. The scrambled eggs had a buttery fragrance however were on the

The incredibly nutty overtones of the Soy Caro provided a strong bitter

firmer side.

contrast to the sweet finale. Neither were my cups of tea.

I-Hua opted for extra bacon on top with poached eggs, instead of

Rating: Yummy.

scrambled, on her Truman.

23


Bring prestige to your home

Coffee

Espresso

Drinking Chocolate

Italian Design • Italian Taste • Italian Style

Phone 03 9596 2286 | info@lamborghinicaffe.com.au | www.lamborghinicaffe.com.au SCAN TAGapp TO at Get the free mobile FIND OUT MORE

http:/ / gettag.mobi


VAL

N

E

20

EY

GOLD MEDAL AWARD

WI

08 YAR

RA

L

Handpicked.

SHOW

JAMES HALLIDAY “Amazing... intriguing.” RATING: HIGHLY RECOMMENDED ★★★★✩

ROBERT PARKER JNR’S – THE WINE ADVOCATE “... offer loads of forward, fleshy black and blue fruit in an easy-going, friendly style.” RATING: OUTSTANDING

CAMERON DOUGLAS (Master Sommelier) “... a great wine sure to please a wide range of palates.”

www.sirpaz.com

AUSTRALIA

THE ESSENTIAL FASHION QUARTERLY

L’ORÉAL MELBOURNE FASHION FESTIVAL 2011

aUstralia

collectable style archive

26

NeW ZealaND FashioN WeeK

MILAN Call us today and find out what your MilaN PARIS

NEW YORK

hospitality business is really worth.

LONDON

SPRING SUMMER 2011/12

NeW yorK

sPriNG sUMMer 2012/13

Karli: 0409 965 540

TREND

TREND

TREND

selling your business is our business.

AUSTRALIA

THE ESSENTIAL FASHION QUARTERLY

NEW ZEALAND FAShION WEEk

PARIS

LONDON FALL WINTER 2010/11

dark

Angel

www.justbusinessbrokers.com | info@justbusinessbrokers.com THE SPIRIT OF THE BLACK DRESS

solace | coMe UNDoNe

Scan Tag to see our current listings

NEW ISSUE OUT NOW! Available at all leading newsagents nationally. fashiontrend.com.au

MISChIEF | PARISIENNE | WOMAN MISC


WINE REVIEWS Words and photo by Krystina Menegazzo

ABOUT KRYSTINA MENEGAZZO La Donna del Vino is the pseudonym of this young lady from Melbourne who completed her winemaking degree whilst being a gypsy working in vintages throughout Australia and Italy. Finally she decided to return home and sell wine instead. In her spare time she cooks, eats, drinks buon vino and is a self-confessed Neb Head (someone really into Nebbiolo).

www.ladonnadelvino.com

FOSTER E ROCCO Nuovo Sangiovese 2011

mentioned how the texture was akin to licking a green frog. So pretty much

Heathcote, Victoria. RRP $30

he was describing the texture as slippery and wet, and either accidentally confessing to having done such an act, or possibly divulging his Prince

Tis the Christmas season and I suppose that most people would want to

Charming fantasy.

write about a sparkling wine to coincide with the celebrations. It makes

For myself, drinking this Muscadet brought me back to my days in the

sense, but since I am not ‘most people’, and as this is conjointly known as

high school orchestra (I write this secure in the knowledge that I never

the silly season, I drank a delightfully fresh red wine instead. So shoot me.

once attended Band Camp) where I was seated next to the trumpets and

The choice was far from preposterous, mind you, as this is Foster e Rocco’s

trombones. In essence, I was really digging the rich, brassy, yeasty characters

‘Nuovo‘ (new) Sangiovese and one that I can so cleverly link to the ‘New’

that had been derived from the sur lie, or on lees, action that these wines

Year. Geddit? Boom!

are noted for.

The winemaking team of Adam Foster and Lincoln ‘Rocco’ Riley use old

By all means, I could have stuck to the classic food and wine pairing, but

methods of foot stomping in the winery for this batch, but the Beaujolais

it turned out to be more playful to venture within a similar food group and

style of this wine creates one of the freshest new reds that you will find

explore the sensory sensations that evolved when the two were mixed

on the marketplace. It was made in 2011 and I believe that we are still in

together – green frogs and all.

the year 2011. A red wine such as this, bottled and released so early in its

Ribbet ribbet.

youth, promotes the über quaffable style of Sangiovese with the identifiable black cherry and red liquorice flavours without any tannins inhibiting your

FRANZ HAAS Pinot Bianco 2008

quaffing pleasure.

Alto Adige, Italy. RRP $38

Should you prefer to stick to the sparkling wine option for New Year’s celebrations, at least use this flower-adorned label as an offering the next

This Alto Adige wine from the northernmost region in Italy was brought

time that you pop over for dinner. There is nothing more a lady will love than

along to a fabulous dinner at Sosta Cucina in North Melbourne. Pinot Bianco

flowers and wine, especially if you combine it all in one.

wines are generally versatile because they themselves tend to be less perfumed so as to not overpower the food, plus have consistently good

DOMAINE PIERRE DE LA GRANGE Muscadet Sèvre et Maine Sur Lie 2009

acidity and texture to suit a range of dishes from fish to Thai to curry to

Loire Valley, France. RRP $22

risotto. That night it was paired to linguine with blue swimmer crab coated in extra virgin olive oil, garlic, parsley, golden breadcrumbs and bottarga.

A friend once told me that Muscadet is an occasion wine. Having heard that,

Now that is one fishy dish.

I went about and created an occasion by inviting a friend over for dinner. He

You are not mistaken if you thought that the name Franz Haas sounded less

may have been referring to its desirable food match as the perfect occasion

Italian and more of German or Austrian origin. Ja ja ja, this region borders

in which to drink this wine, but I chose to ignore that part. The Muscadet style

onto Austria and you would be hard-pressed to find someone that does

is said to be the perfect oyster wine, but I like to be a little unconventional

not speak both languages. The grape varieties they tend to use are also

and opted to cook with something way out there. Oh yes. I’m referring to

ones that can easily cross over between the two countries with their high

your pungent friend, the anchovy. There was method to my madness. The

altitude vineyards. The Pinot Bianco in this case has been mostly fermented

salty sea fish flavour of the anchovies matched a beauty and accentuated

in a steel tank with the remainder in small oak barrels. Normally more crisp

the flinty, lemony flavours in the wine.

and flavoured in the ripe apple spectrum in its immediate youth, the 2008

One thing that I enjoy about drinking wine with others is getting to hear

had become a little richer with less overt acidity and white fleshed fruits,

their thoughts on what the smell, taste or texture of the wine reminds them

but more crunchy bread and sweet yellow flower characteristics in its place.

of. Sometimes, it can be completely outside of the box, but they tend to be

Apart from the basic German that I recall from my Year 7 heydays, I can now

the most entertaining whether you agree with them or not. For example,

not only proclaim that, ‘Das ist mein Hamburger’ (that is my hamburger),

when I inquired to my friend as to his opinion on the bottle before us, he

but also that the wine was unquestionably ‘sehr gut’ (very good).

27


NOTICEBOARD

Books for Cooks new & old books about wine, food & the culinary arts bought & sold Australia’s specialist independent cookery book store with over 30,000 new, out-of-print & antiquarian cookery & food & wine related books in stock- right in the heart of Melbourne!

233-235 Gertrude St Fitzroy Victoria 3065 Tel +613 8415 1415 Fax +613 8415 1418 www.booksforcooks.com.au

SCAN TAG To fiNd ouT MoRE

Mon-Sat 10-6, Sun 11-5

Where Australasian coffee lovers get their fix...

beanscenemag.com.au BeanSceneEd

BeanScene

SCAN TAG To fiNd ouT MoRE


A world ClAss

Coffee sHow

Au s H Ch tral osti am ia’s ng pio B n s a ri s hip t a s

LegaL insight

By Sarah Wade B.a ll.B

is coming to Australia

EldEr law A growing law in our community? Lawyers are often asked to create a document that allows a person to appoint another person to look after their financial and/or legal needs. This is a straight forward request and normally a very sensible decision on the part of the person, usually an older person, who fears if they become ill or suffer from some form of disability they have someone who will assist them. This document is known as an Enduring

8000 Square metreS Network with auStralaSia’S coffee elite buSiNeSS opportuNitieS

“coffee iS Not juSt a driNk, it’S a global trade. it haS afforded me the opportuNitY to eNgage with amaziNg people - producerS, traderS, roaSterS aNd equipmeNt maNufacturerS. it iS excitiNg to See aN eveNt that will briNg together all of theSe Stake holderS iN a world-claSS eNviroNmeNt, right here iN auStralia.” Scottie Callaghan World Latte Champion, Australian Barista Champion and Brand Ambassador Belaroma Coffee

Power of Attorney (EPA) (Financial). In most cases preparing an EPA (Financial) is not a problem... or is it? This is the question that is becoming more and more critical for older people and the community to consider. In law there are four types of Powers of Attorney, general, financial, medical treatment, and Guardianship, generally older people request an EPA (Financial). What this means is that they appoint a person, usually someone close to them, such as a family member or friend that they have known and trusted for some years to be their Attorney. The EPA (Financial) is a written document which gives the Attorney, after they sign the document, authority to make financial and legal decisions on behalf of the person who appointed them. It is for this reason when appointing an Attorney that a person must think long and hard about who they will appoint to be their Attorney, as they must have absolute trust and

maY 4th-6th, 2012 melbourNe ShowgrouNdS

confidence in that person. Fortunately in most cases problems do not arise however, one the fastest growing areas of law today is Elder Law which is concerned, amongst other things,

2012 Melbourne International Coffee Expo promises to be a premium experience unlike any other. With 100 coffee industry exhibitors, the 2012 M.I.C.E is the largest dedicated coffee tradeshow ever to be staged in Australia. The event will engage all sectors of the coffee industry, including; green bean traders, wholesale roasters, commercial and domestic equipment, cafés and franchises, coffee equipment, accessories and education and training. The event will host the Australasian Specialty Coffee Association (AASCA) Australian Barista Championships, The Royal Agricultural Society of Victoria (RASV) international coffee awards and other competitions.

@ MelbCoffeeexpo

with financial abuse and discrimination of elderly people in our society. What is more alarming is this type of abuse can be found near the home or by people close to the older person. An EPA (Financial) can be a classic example of this. A close or old friend may ask for money, and if refused could suggest or influence their friend to have and EPA (Financial) prepared giving him/her power of attorney. What this means is that the close friend now has access to all financials including banking. Unfortunately in life and in the law there are never any simple answers to problems that arise in our community. What we can suggest is that any person, whether elderly, or 18 before you appoint the Attorney ensure that you understand all your rights and the law relating to your EPA (Financial) and most importantly don’t agree to or sign an EPA before you do. At Wade Lawyers we are interested to know what your views are in respect to Elder Law and the growing concerns of financial abuse against older people in our community. Please call our 1800 with your comments

Scan tag to visit our website

www.internationalcoffeeexpo.com

or any other legal issue you would like to discuss.

T 1800 655 346

Wade

lawyErs


Gram is available at 1000 venues around Melbourne CBD DISTRIBUTOR LIST BLOCK PLACE

Bistrot D’Orsay

Lord of the Fries

Tazio Birraria Pizzeria

Brown Sugar Café

Blue Bag

Piazza Vittoria

Terra Rossa

Café E Biscotti

Box on Collins

Spiga

The Trust

Café Negrita

Café Esc

The Garden Café

Verge

Café Segovia

Charles Dickens Tavern

Tropicana

Wagamama Yak Bar

Collins Quarter BOURKE STREET

Degani Café Bakery

EXHIBITION STREET

Aljisen Ramen

Egons Café Bakery

1806

Banc Café

Feeling Fruity

65 Degrees Café

Bertha Brown

Bottega Restaurant

Gadjo

Café Multitude

Desi Dhaba

Butchers Grill

Gloria Jeans

Coopers Inn

Kikoo Sushi

Ca De Vin

In A Rush

Decoy Café

Kitaya

Café Euro

Koko Black

Eleven 37

La Stazione

Café On Bourke

Lindt Café

Es-X Café

Nandos

Café Tono

Macchiato Sushi Bar

European Bier Café

Phoenix Bar

Cafenatics

Momo

Locanda

Press Club

Caffee Gauge

Morgan

Schnitz

The Forum

Carlton Club

Negroni Bar and Grill

Tower Sushi

Degani’s

Paris End Café

Sushi Burger The Maj Café (Her Majesty’s Theatre)

Donatos Café

Plane Tree Café

Toby’s Estate

Young and Jacksons Pub

Earl Canteen

Roozervelts

Trunk Bar and Café

Elephant and Wheelbarrow

Sheni’s Curries

Urban Deli

Florentino Bar

Silk Road

Gloria Jeans

Spice Market

EXPLORATION LANE

GPO Café

Strozzi

League of Honest Coffee

HARDWARE LANE

Hudson’s

Summit Café and Bar

Imperial Hotel

Switchboard Café

FLINDERS LANE

Aloi Na

Ito Noodle Café

The Brazilian Bean

101 Café bar

Basic Bites`

Izakaya Hachbeh

The Kitchen Cat

Adelphi

Campari House

Korova

The Sherlock Holmes

Bisq

Charlies Bar

La Tazzina

The Trust

Bluestone

Creperie Le Triskel

La’More docklands

Treasury Rest and Bar

Breadwell

Khokolat Bar

Lanes Edge Bar

Tutti In Piazza

Brunetti (City Square)

La La Land

Langleys Café

Zuffa

Bull and Bear Tavern

Max Café Bar

Movida Terrazza

Zuroona Café

Café 53

POP Restaurant and Bar

Café Rema

Settebello

Nando’s

FLINDERS STREET

Waterside Hotel

FRANKLIN STREET Miss Libertine

Affogato

Nixon Hotel

DEGRAVES STREET

Cafenatics

Tastebuds of Melbourne

Nudel Bar

Barber on Degraves

Cecconis

The Mill

Pellegrinis

Café Andiamo

Chin Chin

Vialetto Restaurant

Red Violin

Degraves Espresso

City Library Café

Romano’s

Grilld

Coda Bar Restaurant

Royal Melbourne Hotel

Issu

Coffee Eclipse

Misty

Salida

Little Cupcakes

Crema Espresso Bar

Movida

Shuji Sushi

Sea Salt

Cumulus

Society Restaurant

The Quarter

Friends Café

Spaghetti Tree

TOFWD Deli

Full Plate Café

Basement @ 350 Latrobe

Glicks

Blaq Café Bar

Spleen Bar

HOSIER LANE

LA TROBE STREET

Squires Loft Steakhouse

ELIZABETH STREET

Il Cubico Café

Breeze Café

Street Café

Café Scalletti

KCL

Café Nostimo

The Bund

Café Victoria

Lustre Lounge

Cafenatics on Latrobe

The Harbour Kitchen

Citi Noodle Café

Nighcat Bar

Club Chef

The Mess Hall

Coffea

Overdraft Café

Coffee Academy

Tuscan Bar Grill

Edelweiss Café

Papa Goose

Duke of Kent Hotel

Twenty Seconds Café

Food Inc

Purple Emerald

Frescatis Fine Foods

Watermark

Global Gossip

Roasted Coffee Bar

Internet Café

Hudsons

Rosati

Kanda sushi Noodle Bar

COLLINS STREET

Hudsons Coffee

Superfino

Klik Food and Drink

Alfreds Place Café

Jasper Kitchen

Swiss Club Victoria

Latrobe Café


Mr Tulk (State Library north)

Saki Sushi Bar

Oriental Spoon

NEWQUAY PROMENADE

Stellini Bar

Spicy Noodle Café

Café Medici

Tengo Sushi

William Angliss Bistro

Fish Bar

Terrace Deli

Liquid Bar Café

Un Caffe Bar

Live Bait

LITTLE BOURKE STREET Bar Humbug

Mecca Bar

Claypot King Crown Café Bakery Druids Café Bar Easy Way Tea GiGi Sushi Bar Gogo Sushi Hi Fi Bar and Ballroom

LITTLE LONSDALE STREET

The Lounge room

1000 Pound Bend

Café 600 (Hotel Ibis)

Vic Harbour Kitchen

166 Espresso Bar

Nando’s

Ishiya Stonegrill Dining

Waterside Oriental Bistro

Angliss Restaurant

Korean BBQ Buffet

Café 111

Old Town

Kri Kri

RANKINS LANE

Café 18

Oxford Scholar

La Di Da

Manchester Press

Don Too

Little B

Equinox

Soul Café

Longrain

RUSSELL STREET

Gianni Luncheon

Mezzo Bar and Grill

A1 Café Restaurant

Giraffe Café

Mrs Parmas

Bean Room

Horse Bazaar

Plus 39 Pizza

Blu Point Café

Il Vicoletto

Punch Lane

Café 294

Koukos Café

Scugnizzo

Chill On Café

Match

Section 8 (Chinatown)

Chilli Café

Modo Mio Café

Shuji Sushi

China Bar

Oddfellows Hotel

SMXL Café

Hawkers Café

Rue Bebelons

Softbelly Bar

Infinity Café Bar

Seamstress

Sorry Grandma

Ishikai Japanese café

Shop 7 Espresso

Sushi & Bon Apetit

Izakaya Den (Basement)

Strike

The Apartment

James Squire Brewhouse

Troika Bar

Vine Café Bar

King of Kings

York Café

Postal Hall

La Stradda Café

LONSDALE STREET

Red Hummingbird (doorway next to Baraki)

Metropolitan Hotel

LITTLE COLLINS STREET

Slate

Aspro Ble

Seoul House

The Mint

Basso

Babbo

Syn Bar

Bridie O Reilly’s

Baguette Club

Teppansan

QUEEN STREET

Brisq

Baraki

Two Fingers

Bellini (ANZ Building)

Cacao Fine Chocolates

Club Retro

Won Ton House

Chaise Lounge

Café De Tuscany

Colonial Hotel

Zmeg’s Café

Degani

Caffe e Torto

Degani’s

Champagne Lounge

Demi Tasse

SPENCER STREET

Michaelangelo

Chestnut exchange Café

El Gran

Carron Tavern

Muleta’s

Council House 2

Emerald Peacock

Pensione Hotel

Nashi

Elevenses

Encore Café Bar

Brother Baba Budan

Bar Lourinha

Exchange Coffee Famish’d Fiddler Pub

Melbourne Town Hall Nelayan Indonesian

Riverland Bar Starbucks Sushi Sushi The Lounge The Order The Wine Bar Three Below Time Out Café Transport/Transit Your Thai Rice Noodle Yoyogi WILLIAM STREET Illia Café and Bar

Mercat Cross Hotel

Nourish

Golden Monkey

SPRING STREET

Romano’s

Hikari Sushi

Appitizer Kubklam

Segafredo Speck

J Walk Café

Café 201

Gills Diner

Japanese Pub Shogun

City Wine Shop

Guava Bean

Kenny’s Bakery

Elms Family Hotel

Hairy Canary

LatteLove Café

Federici Café

Hudson’s

Le Traiteur

Hudson’s

Irish Times Pub

Legals Café Bar Little Café on Healeys Lane

Lime Café Bar

Kartel Kitten Club

Madame Kay’s

Mammas Boy

Urban Deli

SWANSTON STREET

Menzies Tavern

Wheat Restaurant Bar

3 Below

Oriental Tea House

MELBOURNE

ISSUE 11

FREE

The European

Beer Deluxe

Ortigia Pizzeria

MEYERS PLACE

Café Chinotto

Pony

Lily Blacks

Café L’Incontro

Quists Coffee

Loop

Café Mimo

Rare Steakhouse

Waiters Restaurant

Citi Espresso

There are an additional 780 distributors around Melbourne. For the full list, visit our website at www.gram.net.au.

31


We take coffee seriously.

Not ourselves.

Enjoy your own dc coffee at home. Win a Bialetti 2 Cup Moka Express! Scan this tag to enter.

www.ducale.com.au 1300 DUCALE (1300 382 253)


GRAM Magazine: December 2011 // Edition 11